Maple-Cardamom Glazed Salmon

By • March 22, 2012 • 40 Comments

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Author Notes: Now is as good a time as any to admit my current affair with cardamom. So addicted am I to the sweet-savory spice that I've been incorporating it into dishes wherever possible. Here it partners with one of my favorite ingredients for glazing salmon: maple syrup. The syrup and spice make a deliciously complex coat for the fish -- the glaze strikes a chord between sweet and savory, with smoky paprika and cayenne pepper adding a hit of heat. I cooked it in the oven, but for an even smokier finish, try grilling on a wood plank. alasully

Makes 1 lb of fish

  • 1 pound wild salmon filet, de-boned
  • 1/4 cup maple syrup
  • 2 teaspoons ground cardamom
  • 1 teaspoon smoked paprika
  • pinch cayenne pepper
  • salt and pepper
  1. Preheat oven to 450 degrees. In a small bowl combine maple syrup, cardamom, paprika, cayenne and a bit of freshly ground pepper. Whisk until mixture is smooth. Adjust to taste.
  2. Arrange salmon filet on a cutting board. Remove the bones (if your fishmonger hasn't already) and cut into pieces, size as preferred. Brush syrup mixture evenly over the salmon filets. Place a large cast iron skillet into the oven and allow it to heat up for about five minutes while the salmon rests.
  3. Place the salmon in the preheated skillet (scale-side down) and cook for about 10 minutes. Brush more glaze onto the salmon and cook for an additional 3-5 minutes until the salmon is cooked to your liking.
Jump to Comments (40)

Comments (40) Questions (2)

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Angel-3

2 days ago Ticketytwo

Oops. I forgot to say, I made it with garlic ginger sautéed bok choy and put it on a bed of a quinoa wild rice blend

Angel-3

2 days ago Ticketytwo

I just made this and it was delicious! I also love cardamom. Put it in the oven on foil since I don't have a cast iron skillet. I used to, time to get a new one

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12 days ago FoodIsLove

Loved the flavor. Will make it again. Have to admit that I made it on top of the stove in my cast iron skillet, skin side down(hot here in California and didn't want to heat up the kitchen). Used Costco wild salmon pieces and poured the maple syrup glaze into the pan while it cooked. Needed a bit of liquid so I added apple cider (yum) and finished the sauce at the end with a swirl of butter. Also served it with asparagus.

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6 months ago Nancy Hastings

It was great, used Keta salmon, portion sized and baked just 10 minutes. Roasted garlic asparagus with it. Yum.

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6 months ago BadCat

The flavor was a bit overpowering by itself but chopped up the salmon as an ingredient in a salad helped mellow the flavor.

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7 months ago kayakgirl

Tasty. But not amazing. easy though. served with braised brussel sprouts and baked sweet potatoes with a yogurt curry sauce. yummy, healthy, filling.

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7 months ago MaggieMayI

I've been making this regularly since I found the recipe. My family loves it. It's tied for our favorite way to do salmon. The other one is with cajun spices and a Seville orange marmalade-lime juice glaze. Both are outstanding.

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7 months ago ewesterschulte

I have whole cardamom pods to grind. It's the green, right? Not brown pods.

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7 months ago Ashley Couse | Bloom & Nourish

This looks amazing! Can't wait to try it. :)

Stringio

8 months ago Tim Jandt

Not sure why I'm pre-heating my oven to 450 degrees to pan fry the salmon?

Ashley

8 months ago Ashley Marie

Step 2 says "Place a large cast iron skillet into the oven and allow it to heat up for about five minutes while the salmon rests."

Ashley

10 months ago Ashley Marie

Only had regular paprika and opted for agave nectar instead of maple syrup and it was SO DELICIOUS. I cooked it at 400 for around 20 minutes and it came out perfect (I had some other items in the oven). Thank you so much for this simple, yet extraordinary recipe!

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11 months ago bgavin

Made this last night. Used a quarter cup of New Hampshire syrup on 0.84 pound of salmon. I only had whole cardamom, used three big pods, smashed in the mortar and pestle. This was delicious and not over sweet, which I was concerned about.

Wheatberry_paella_12.6

over 1 year ago EmHaleVT

This was delicious. I made it with Vermont maple syrup on wild salmon. I didn't have cardamom and used cinnamon and nutmeg as a substitute. Really good. I'd definitely make this again. Thank you.

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almost 2 years ago Mary E

This was wonderful. Thank you. I used canned salmon and just threw it in a skillet with the above spices. I let everything simmer for about 10 minutes. I used sugar free maple syrup since I'm watching my carbs. Great recipe.

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7 months ago kayakgirl

hmmm. i know i'll come off like a bi%^&h, but sugar free maple syrup is nothing but chemicals with a touch of high fructose corn syrup. nothing redeeming about it at all. true maple syrup is a whole food, with lots of minerals, and far superior to any "product" produced in a factory. eat real food. better to pay the farmer now than the doctor later.

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about 2 years ago LittleMissMuffin

Not sure if I did something wrong, but I did not like this at all, and I love salmon, smoked paprika and maple syrup. I used ground cardamom from Guatemala. Very disappointed...maybe cardamom is like curry, some people just don't like it? My kids didn't like it either. Normally I just sear salmon with salt and pepper but its finally cool enough here in soca to turn the oven on, so I thought I would try this

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about 2 years ago Peter

While Peter no longer works for Food52 he still thinks up ways to make the website better.

For those concerned about carbs, for what it's worth, I've made this recipe about 5 times and have cut the glaze recipe (and in turn, the volume of maple syrup) in half and still have enough to coat the fish thoroughly.

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over 2 years ago Caprice

I live in Philadelphia, and no one (markets) sells these cardamom pods or ground cardamom. Any other suggestions? Thanks.

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over 2 years ago Peter

While Peter no longer works for Food52 he still thinks up ways to make the website better.

I'm 95% sure that Whole Foods would sell Cardamom in some form or another. If they don't, ask any local Indian or Pakistani where Indian groceries are sold -- I assure you that *somewhere* in the City of Brotherly Love one can buy Cardamom.

Alternatively, you can just order it online from Penzey's.

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almost 2 years ago Heinz57v

Shop rite, acme stores in the main line, super fresh haver town, path marks in diverse neighborhoods and all the Indian grocery store(upper Darby, Bensalem, malvern, all have good Indian groceries the best being royal India in malvern & Patel brothers in Bensalem) also even some Indian owned dollar/convenience stores have them or could tell you where to get it

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over 2 years ago Diane Gail

Does anyone have an idea of how many grams of carbohydrates are in each serving?

Being a Type i diabetic with an insulin pump a recipe isn't complete without a carbohydrate count.

thank you,

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about 2 years ago maggiesara

With all due respect, Diane, I'm a Type II diabetic, and I have long since learned to calculate the carb counts on recipes; if you rely on others to do that for you -- especially others who do not have any particular expertise in diabetes, low-carb diets, or nutritional counts in general -- you are asking for trouble.

That said, the only meaningful cabs in this recipe come from the maple syrup; there are about 54 grams of carbs in a quarter-cup, meaning this recipe would come in at between about 14 and 27 grams per serving, none of it mitigated by fiber. Personally, I would probably use either maple-flavored Whey Low ( my absolute sweetener of choice) or Steel's "Country Syrup" (made with maltitol, and thus a distant second choice for me) to radically reduce the carb-count.

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about 2 years ago maggiesara

The discrepancy in carb counts is a function of the number of servings: I would tend to serve a pound of salmon to two people, and assume some leftovers. If you split the recipe among four, you'll get the lower per-serving carb count.

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over 2 years ago davewave151

This might be silly but once you remove the skillet from the oven, do you cook the fish in the preheated pan without a flame under it?

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over 2 years ago Peter

While Peter no longer works for Food52 he still thinks up ways to make the website better.

Not silly at all. Actually, you put the skillet back in the oven... which should still be on.

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over 2 years ago cookiemo

I hate to say it, but my kids didn't like it; they said the salmon was TOO SWEET. Imagine kids saying that! Anyway, I'll stick to the my traditional way of baking salmon using salt and pepper.